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BREAD FLAVOURS THEIR BENEFITS AND COMMERCIAL VALUE

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TASTING WITH YOUR NOSE Introduction: Taste Smell Salt reduction in bread Bread flavourings

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What about smell? The sensation from stimulation of olfactive nerves by volatile materials 80% of flavour via the nose Smell remains a dominant concern in determing consumer preference Smell = Flavouring

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Salt reduction in bread/cereals Excess intake of salt leads to hypertension and thereby the risk to suffer from cardioviscular diseases Recommendations from WHO to reduce salt intake less than 5gr/day Bread is one of the highest salt containing food

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Functions of salt in bread Influences dough properties Influences the colour of the crust Influences the gluten matrix Provides a fresher shelflife of the crust Influences the taste of the crust

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Salt/sodium reduction less taste? Options: - Other salts: KCl, NH4Cl, etc = Off-taste - Yeast extracts - Flavourings Flavouring provides interaction between the 5 senses Therefore: Flavourings/smell enhances the salt experience

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Bread flavourings facts and figures Flavourings are powder flavours; spraydried - Excellent mixing properties in powder mixtures - Good partitioning in the dough Creation of different bread flavouring for a total Bread flavour profile: -Bread Flavouring type Crust -Bread Flavouring type Crumb -Bread Flavouring type Malt -Bread Flavouring direction fresh fruity -Bread Flavouring direction fermented

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Taste is smelling with your nose All is based on interaction between Taste - Smell Flavouring

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Our Bread Flavour Powders Enhance the full bread flavour Upgrade low-budget products Mask off-flavour of salt replacers Facilitate consumer acceptance of salt reduction Give bread products a fresh bread flavour, even after being frozen

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THANK YOU